Banana Caramel Cake

Cake

1. Preheat oven to 160° fan bake. Grease a deep 20cm round cake tin and line the base with baking paper.
2. Beat butter and sugar until light and fluffy.
3. Beat in eggs one at a time. Stir in bananas until combined.
4. Mix baking soda and hot milk together before stirring into the banana mixture. Sift in flour and baking powder, fold into the mixture until combined.
5. Spoon mixture into prepared tin and smooth the top. 
6. Bake for 40-45 minutes until cooked (insert a clean skewer, if it comes out clean it is cooked). Stand for 5-10 mins before inverting onto a wire rack to cool.

Icing - Whilst cake is cooking, make the whipped ganache. 

1. Coarsely chop Whittaker’s Creamy Milk Chocolate then transfer to a heatproof bowl. 
2. Pour the cream into a small saucepan set over medium-high heat and bring to a boil. Pour over the chopped chocolate and let stand for 5-10 minutes to allow the hot cream to melt the chocolate.
3. Vigorously whisk the mixture until smooth and creamy. This may take a little while, just keeping whisking. Chill in the fridge until thickened, about 1 hour. 
4. Once thickened, whip with an electric beater, slowly increasing the speed to medium-high. Whip until just light in colour and fluffy in texture. Be careful not to overwhip which will lead to a grainy texture. 

Salted Caramel

1. Heat sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid. Be careful not to burn.
2. Once sugar is completely melted, immediately add the butter. Be careful in as the caramel will splatter rapidly upon adding the butter.
3. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again.
4. Once combined, slowly drizzle in 1/2 cup of cream while constantly stirring. Allow the mixture to boil for 1 minute. 
5. Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. (it can be re-heated in the microwave to achieve the desired consistency.)

To Assemble

1. If the cakes are slightly domed, chop off the top so you’re working with a flat surface. 
2. Place a cooled cake directly onto a cake stand or plate. 
3. Create a perimeter of whipped ganache around the layer of the cake. Fill the middle with salted caramel - this will keep the filling from leaking out. You can use a piping bag or just use a spatula.
4. Place the second layer on top and ice the cake in entirety with the remaining whipped ganache. 
5. Drizzle salted caramel around the sides of the cake (If the caramel has slightly hardened, you can heat in short increments in the microwave to achieve the desired consistency.) 
6. Decorate with fresh flowers & macaroons.